Cooper has been in preschool since August which means we’ve had ten million thousand gazillion germs enter our household. In this past six months I feel like we’ve been sick more than we haven’t been sick.
Needless to say I’m ready for it to be over!
I spied this recipe in the latest Bon Appetit and had to jump right on it. I suppose the word ELIXIR sealed the deal. I’m really hoping this helps keeps that pesky scratch in my throat at bay. Ginger, lime & carrots, do your MAGIC.
And if it doesn’t, I still have a tasty beverage to add to my repertoire. This carrot ginger elixir is spicy/sweet and will be soooo good in an afternoon cocktail this summer. I’d better be well by then!
And we’re off!
Get your ingredients together! We’re gonna make a ginger syrup first.
Using the back of a spoon, peel the ginger. Then chop it up!
Place ginger in a small saucepan with the sugar & water. Heat it up!
Let it steep. It’s potent ginger syrup. You could stop here and have a makeshift ginger ale…
Now we juice the limes. I think it took me about 4 1/2 limes to get 1/2 cup juice.
This is why we have the sugar syrup to balance out the ginger & lime potency.
Strain the ginger syrup and mix it in with the lime juice.
Let’s get juicing. You could use store bought if you don’t have a juicer…
Now pour your carrot juice in the ginger/lime concoction. Stir!
Pour the elixir into glasses with ice cubes. Add a little orange segment for pizzazz. Now top off each glass with a little ginger beer. It gives your elixir a subtle fizz.
Let that elixir do its thang.
Cheers to good health!
Carrot Ginger Elixir
serves 4
(recipe adapted from Bon Appetit)
- 1/3 cup raw sugar
- 2 tablespoons coarsely chopped peeled ginger
- 1 cup fresh carrot juice (12-14 carrots)
- 1/2 cup fresh lime juice (4-5 limes)
- 1/2 cup ginger beer
Bring sugar, ginger, and 1/3 cup water to a boil in a small saucepan, stirring until sugar dissolves. Remove from heat; let steep for 10 minutes. Strain through a fine-mesh sieve into a medium pitcher; discard ginger. Cover and chill syrup.
Fill four 6-oz. glasses with ice cubes. Add carrot juice and lime juice to ginger syrup in pitcher; stir well. Divide elixir among prepared glasses and top with ginger beer. Serve with a slice of orange on each rim.
